Put extra pepper on it. Now it's Cajun! The Cajun and Creole food thread.

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The Something Awful Forums > Discussion > Goons with Spoons > Put extra pepper on it. Now it's Cajun! The Cajun and Creole food thread.

remote control carnivore: May 7, 2009

I'm making the court-bouillon from the recipe in the OP except stupid Whole Foods only had halibut.

I was really hoping they'd have some whole catfish, or some snapper, they often do.

# ¿ Oct 20, 2013 23:43

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remote control carnivore: May 7, 2009

Breaky posted:

It should work just be sure to handle them as little as possible so you don't turn it into a pile of fish flakes.

Yeah, I ended up halving the oven time and it came rad.

I have to say though, I liked the Creole sauce better before I added Worchestershire. I might omit that in the future. Think I'll make the fricassee this weekend.

# ¿ Oct 22, 2013 01:01

The Something Awful Forums > Discussion > Goons with Spoons > Put extra pepper on it. Now it's Cajun! The Cajun and Creole food thread.